Carrot and Asparagus Bundles

Custom Catering's

Carrot and Asparagus Bundles
Yield - 24 - 30 servings*

Ingredients
1 -1/2 LBS FRESH CARROTS
3 LBS ASPARAGUS
1 GALLON CHICKEN STOCK
1 BUNCH LEEKS
1 TSP DILL WEED

Method
Use a potato peeler to remove the outside “skin” from the carrots. This will even out the roughness from the fresh carrots. Cut the carrots into 2 -3/4” to 3” lengths, then cut lengthwise into sticks. Cut off the top of the asparagus, about 3” long lengths. (Reserve the asparagus bottoms for asparagus butter or soup recipes.)

Place the stock in a 10 quart stock pot and bring to a boil. Add the sticks and boil for 5 - 10 minutes until the carrots are tender but still resist to the bite. (As the Italians say “al dente”). Remove from the stock and allow to cool. (Use this stock for other dishes.)

Cut off the bottom white portion from the leeks and reserve for other dishes. Then cut a 1/8 inch wide by 8” - 10” long strip from the green top of the leek. Par boil the leek strips in the chicken stock. This will allow the strips to be come very limber and much more easily tied. Remove the strips and cool in an ice bath. Select 6 or 7 carrot sticks, arrange them as a bundle of firewood and tie up the bundle with the leek strip. Arrange the bundles in a 2” hotel pan. Add one cup of stock to the pan, sprinkle the dill weed on top of the bundles, cover and refrigerate.

When ready for service, pre-heat oven to 325F, remove the cover from the pan and bake for 10 - 15 minutes, just until the bundles have warmed.

Alternate Method
You can substitute the carrots and asparagus for zucchini or celery. Or you can prepare a vinaigrette pour over the bundles and serve cold. (Sprinkle with roasted sesame seeds.)

Plate Presentation
Serve as a buffet item with a cake server to lift out the bundles.

Chef's Notes:
This is a great buffet item, it makes for a very elegant display and is easily prepared.

* Depending on how large you cut up the veggies, and can arrange them into the hotel pan.

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